Sandwiches: the more they change the more they stay the same

5/11/16 Cook’s Corner

Betty Kaiser

I spent a large part of my life in the hospitality business. When we were in the business, we were always checking out any new and different ideas the competition had to offer—especially sandwiches. So I suppose it’s perfectly normal that a former waitress and restaurant owner enjoys perusing old menus.

I was thinking about those restaurant menus the other day while I was putting together lunch for two. My husband and I had been working in the yard. It was perfect weeding weather: cool but dry, the weeds were tall but the ground still wet. We looked like piglets that had rolled in the mud. I was in no mood to be a creative cook.

At times like that, I stick to simple: grilled cheese, cream cheese- peanut butter and jelly, hot dogs, cottage cheese or canned soup. I balance the meal out with apple slices, a couple of cookies, some ice tea and call it good. At that point eating is a biological function. I could care less about preparing restaurant style food.

Now this is where the menu musing came into play. In a rare moment of sandwich introspection, I thought that perhaps I should upgrade my biological function lunches. Leafing through some old and newer menus I soon realized that (unless you have a private chef) there is not much new in the world of sandwiches.

I grew up in Los Angeles, where F. W. Woolworth Co. (a popular five-and- dime store) was today's generation Target store. They sold everything from dress patterns to pots and pans, school supplies and picture frames. They also had a tempting soda fountain and lunch counter where my friends and I would go on weekends to savor a King Size Coca Cola (6-8 ounces in a Coke glass) for only10 cents!

An old Woolworth’s luncheon menu included the following delicacies on three slices of bread but you could save 20¢ by ordering the smaller size. No PB&J or baloney and cheese was offered!

1. Bacon and tomato toasted 3 decker sandwich—50¢

2. Baked ham and cheese toasted 3 decker sandwich—60¢

3. Chicken Salad toasted 3 decker sandwich—65¢

4. Ham and Egg Salad 3 decker sandwich 50¢

The big draw at the luncheon counter was the ice cream:

1.    Deluxe Tulip Sundae with 3 dips of ice cream and your choice of toppings—25¢

2.    Super Jumbo Banana Split with 1/2 banana covered with 3 dips of ice cream and your choice of toppings—39¢

3.    Extra Rich Ice Cream Soda with fresh fruit in season—25¢

4.    Malted Milk with 2 dips of ice cream (popular flavors)—25¢

Diners could also enjoy a slice of apple pie or layer cake for dessert at 15¢ a cut! An entire lunch was under $1. Good stuff.

My menus get a little creative if we’re having company for lunch. I bake a chicken or small ham for dinner the night before and use the leftovers in a fancy sandwich filling. “Fancy” means something we don’t eat every day: chicken salad, ham or shrimp salad and deviled egg salad (mixed with Underwood’s deviled ham) are my favorites.

Please note: Today’s recipes are not precise. You’ll have to eyeball your ingredients to add the right amounts to your meat. If you like lots of celery add more, etc. Also, don’t limit your bread choices to boring. Serve ham salad on dark rye bread. Egg salad is good on small soft rolls. Use these as a guide. Experiment and enjoy!

BETTY’S CHICKEN SALAD Sandwich

Salad base:

3 cups cooked chicken, diced

3/4 cup chopped celery

1/2 cup water chestnuts, sliced

A few green pimiento stuffed olives, sliced

1 teaspoon salt

Dash lemon pepper

Butter lettuce leaves or shredded lettuce, set aside

6 tablespoons almonds, toasted and sliced

Dressing:

3/4 cup mayonnaise

1 teaspoon lemon juice

Combine chicken, celery, water chestnuts, salt and pepper. Mix mayonnaise and lemon juice. Add to chicken mixture and mix well. Fold in green olives. Chill at least 1 hour. Spread mayonnaise on bread of choice, top with filling, sprinkle with a dash of paprika and toasted almonds and lettuce. Serves 4-6

DEVILED EGG SALAD Sandwich

8 hard boiled eggs

1 small can Underwood Deviled Ham

1/4 cup mayonnaise

1 teaspoon mustard

1/2 teaspoon dill weed

Salt and pepper to taste

Sprouts or Bread and Butter pickles slices to garnish

Small soft (slider) buns

Peel and shred eggs on medium side of cheese grater. Mix all ingredients. Salt and pepper to taste. Spread mayonnaise on buns or bread of choice, top with filling, garnish with sprouts, a pickle and the top bun. Serves 4-6.

OLD FASHIONED HAM SALAD FILLING Sandwich

4 cups cooked ham, finely diced

1/2 cup cheddar cheese, finely diced

1/2 cup celery, finely diced

2-3 sweet pickles, minced

Fresh parsley, minced (amount to taste)

1/2 cup mayonnaise (or more)

2 tablespoons sweet pickle juice

Salt and pepper to taste

Lettuce leaves

Put ham, cheese, celery and sweet pickles in large bowl. Mix together the mayonnaise and pickle juice. Add to ham mixture and stir. Cover and refrigerate overnight. Just before serving compile sandwiches. Try dark rye bread. Good with a side of fruit salad. Serves 6+

SHRIMP SALAD Sandwich

1 pound salad size shrimp

1 teaspoon lemon juice

2 hard boiled eggs, chopped

1 cup diced celery

1/2 cup mayonnaise

Dash hot pepper sauce

1 teaspoon celery salt

1 teaspoon dill weed or tarragon

Dash onion salt

Lemon pepper to taste

Watercress

Rinse shrimp in ice water and squeeze dry with paper towels. Coarsely chop shrimp, add lemon juice and mix well. Then add eggs and celery. Mix seasonings with mayonnaise. Add to shrimp and mix well. This is especially good served in a soft hot dog style roll.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.